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Ifumi is an
Unlike other Chinese Indonesian favourite noodles with a soft texture—such as '' mie goreng'' for example, ''ifumi'' has a crispy texture akin to dried instant noodles or crackers. This is because the noodles were
I Fu Mie Recipes
I Fu Mi Recipe
(in Indonesian)
I Fu Mie cooking instructions
(from YouTube) {{DEFAULTSORT:I fu mie Indonesian Chinese cuisine Indonesian noodle dishes
Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
crispy deep fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...
thick noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...
dish, popular in Maritime Southeast Asia
Maritime Southeast Asia comprises the countries of Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor. Maritime Southeast Asia is sometimes also referred to as Island Southeast Asia, Insular Southeast Asia or Oceanic Sout ...
, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of ...
. The type of noodle being used in this dish is the thick ''yi mein
Yi mein () is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in ...
'' noodle, hence the origin of its name. It is quite similar to ''mie kering
Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner.
...
'' noodles from Makassar.
Ingredients
Unlike other Chinese Indonesian favourite noodles with a soft texture—such as '' mie goreng'' for example, ''ifumi'' has a crispy texture akin to dried instant noodles or crackers. This is because the noodles were deep fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...
in palm oil first.
The vegetable sauce is actually quite similar to the other Chinese Indonesian favourite, ''cap cai
Cap cai, sometimes spelled cap cay, () is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan cuisine, Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Various vegetables such as cauliflower, cabbage, ...
'' and it is made of stir-fried carrots, cloud ear mushroom, choy sum
Choy sum (also spelled choi sum, choi sam in Cantonese; cai xin, caixin in Standard Mandarin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus ''Brassica'' of the mustard family, Brassicaceae (''Brassica rapa ...
or napa cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has als ...
, cauliflower, garlic and onion all seasoned with oyster sauce, ''ang ciu'' Chinese cooking wine, and a little bit of salt and sugar. The vegetable sauce then has water added to it, and it is mixed with dissolved corn starch as a thickening agent. This savoury thick sauce with pieces of meat and vegetables is cooked separately, and it is later poured upon the dry crispy noodles prior to serving the dish.
See also
*Indonesian noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
History
Chinese i ...
* Laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
* Mie kering
Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner.
...
* Mie kuah
* List of Indonesian dishes
* Chinese Indonesian cuisine
Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of ...
References
External links
I Fu Mie Recipes
I Fu Mi Recipe
(in Indonesian)
I Fu Mie cooking instructions
(from YouTube) {{DEFAULTSORT:I fu mie Indonesian Chinese cuisine Indonesian noodle dishes